Place the eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes.

After 10 minutes, transfer the eggs to an ice bath to cool for 5 minutes.

Peel the cooled eggs and slice them in half lengthwise.

In a mixing bowl, combine the egg yolks, mayonnaise, Dijon mustard, pepper jelly, salt, and black pepper. Mash until smooth.

Transfer the mixture to a pastry bag or use a spoon to fill the egg white halves with the yolk mixture.

Sprinkle the filled eggs with chopped chives for garnish.

Serve immediately or refrigerate until ready to serve.